Tuesday, February 13, 2007

Savory Danish

Slightly sweet pastry encasing savory filling isn't something new or unwelcoming. For our Chinese dim-sums we have char-siew-soh (BBQ pork wrapped in sweet pockets) and ham-shui-kok (diced pork in sweet-rice dumplings). In the book Baking with Julia has mentionedcoulibiac (brioche wrapped salmon) or tetedebrioche (with foiegras) as well. Inspired by Savory Brioche Pockets from the same book, I used a similar filling but replaced with Danish pastry for the outside. One of the reasons is, it's impossible to make brioche by hand. And, I really like danish! Although the filling is savory, onion and potato themselves have an undertone sweetness, the whole things blending together is completely harmonious!

Roll the danish dough to 1/2-cm thick, and cut out 8 circles, each in 4.5-inches/12-cm diameter. Cover, rest in refrigerator while you're making the filling

After the potatoes cooked, peeled, add cheese and mash, salt and pepper to taste. Add scallions. Set aside.

Saute the onion with butter and a pinch of salt until it's caramelized. Set aside.

Take out 4 round doughs, lay them on work table, spread some onion on each circle, scoop mashed potatoes on top, spread more onion on top and a slice of pepperoni. Cover the filling by adding another round dough, brush some egg around the edge of the bottom dough, fold up and crimp. After you assembled all the pastries, cover, let them rise in 70F room for an hour. In the meantime pre-heat the oven to 375F

Before the pastries going into the oven, egg wash, sprinkle poppy seeds and put a sage leaf on each top. Bake until they turn golden brown, 15 - 20 minutes. Serve warm.

25 comments:

WOW!! Gattina,you are killing me.After cooking so many sweets,the word Savory is a like song to me right now!!Looks fabulous.I will save the recipe.Thanks darling and have a great V'day tomorrow.Hugs!!

Gattina, those pictures are fabulous. I can't decide which one I like the best. I would like a big bowl of those goodies, please? :):) You really are amazing. Every single thing you make is so wonderful!

this look amazing! gattina, you are such a talented photographer! these are beautiful. and that child devouring your creation is so wonderful. how ever did these turn out to be so perfectly brown and shaped!

Hi Gattina, first time to your blog, I love this kinda pastry thingy. Am eager to try your recipe out, I've got the stuffing in mind, but if I may ask, what brand of danish pastry dough u recommend, I'm totally lost when it comes to baking. Cheers !:)

Freya, yes, I will come back to check your recipe again once I get the seabass! This fish is simply delicious!

Anh, as I recall, we have the same New Year celebration (hope my memory serve me right). Happy New Year!

Simona, *baci*

Patricia, you are a wonderful baker, I'd love to taste anything from what you made!And yes, danish is one of the popular breakfast items here.

Shn, oh you are so sweet! Thanks for your greetings!

Sue, thanks *hug*

Monisha, I'm a big potato fan, from your potato samosa to this :D

Shaheen, thank you! I guess we alll stuck by the snow yestersday... and sooooo cold!

Linda, oh thanks for your sweet words. This pastry is not difficult to shape, and easily to please =) As I like potato, so I think the combo is very good indeed ;D

Susan, thanks for your compliement *baci*

Sandeepa, one of my friends will send her kids here once in a while for baby-sitting. Next round to see if I can photograph the boy, he is very cute.

Ivonne, thank you sweetie!

Helene, thanks! The dough reicpe is very easy, good luck :D

Bea, thanks darling! I would like to make them everyday if my waistline allows :D

Jyothsna, thank you so much! I love sticking with traditonal dishes, but once in a while will go a bit crazy :D

Hi Melting Wok, thanks for your visit =D The dough is made from scratch, so far I haven't seen pre-made sold at supermarket. Do you have any bakery that you're friendly with, you may ask them if they sell you some dough.If you are novice in baking, may I suggest you trying other baked items in the beginning? Danish does require some skill and experience. It's only my humble opinion. But if you're experienced baker, please check the dough's recipe at the side bar, and hope you like it. Thank you so much your compliment :D